For this weekend's pork steak. And maybe a flank steak later in the week
(if I don't use all the marinade on the pork steak). Should pair nicely
with some grilled beets. This time I won't over par boil them.

Mango Chutney Marinade

1/2 cup Major Grey's Mango Chutney
1 tbsp tomato paste
Grated zest and juice from 2 lemons (1/3 cup approx)
1 serrano chile stemed seeded and diced
2 cloves garlic minced or pressed
1 tsp coars salt
1 tsp coarsely cracked black pepper
1/3 cup olive or peanut oil

Combine everything except oil in a food processor or blender and puree,
With motor running drizzle in the oil a little at a time. Store in a
clean air tight container...keeps about 1 week.

2-3 hrs for seafood,3 to 4 hrs for chicken or pork tenderloins, beef/lamb
or pork kabobs 4-6 hours

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> For this weekend's pork steak. And maybe a flank steak later in the week
> (if I don't use all the marinade on the pork steak). Should pair nicely
> with some grilled beets. This time I won't over par boil them.
>
> Mango Chutney Marinade

<snipped and saved rec>

I don't have "Major Grey's" - but I have some good mango chutney... this
will come in very handy.
Thanks Alan.


--
Cheers
Chatty Cathy